Southwestern Calico Corn-EW-J/J/06

[Terrytx]

Another excellent and very easy recipe. This was also served with the grilled shrimp and made a very pretty plate along with the tomatoes. A meal "fit for a king" as the DH said (and he sure ate enough of it ;) )


* Exported from MasterCook *

Southwestern Calico Corn

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 poblano pepper, diced
1 small red bell pepper, diced -- 2
2 cups fresh corn kernels
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14 ounce) can hominy, rinsed

Heat oil in a large nonstick skillet over medium-high heat. Add poblano
pepper, bell pepper and corn, and cook, stirring occasionally, until just
tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30
seconds more. Add hominy and cook, stirring, until heated through, about
2 minutes, more.

serving size: 2/3 cup - 98 cal, 3g fat, 0mg chol, 16g carb, 2g pro, 3g
fiber, 186mg sod

Source:
"Eating Well-June/July/06"

[jilliniowa]

Thanks for the review, I've had my eye on this one. :)

[Ann Sanders]

I really like hominy. Now I have a new recipe to try it on. Thanks Terry.

[Bawstinn]

I've seen both white and yellow hominy at the store - is there a flavor difference between the two, does anyone know?

[dlaboriel]

I'd like to try this but I don't like hominy. Can it be substituted?

[Terrytx]

I'd like to try this but I don't like hominy. Can it be substituted?

I think you could use all corn

[Terrytx]

I've seen both white and yellow hominy at the store - is there a flavor difference between the two, does anyone know?
I think they taste the same